Coconut Chocolate Torte

3/4 cup flaked coconut
1 cup self-rising flour
4 eggs separated
1 cup sugar
1 teaspoon vanilla extract
1/4 cup butter or margarine melted
3 tablespoons rum
Chocolate Buttercream (below)
Confectioners' sugar

Preheat oven to 325°F. Grease and 8-inch springform pan with butter; coat bottom and sides with 1/4 cup coconut. In a medium bowl, combine remaining coconut, and flour. In a large mixing bowl, beat egg whites until soft peaks form. Gradually beat in ½ cup sugar until stiff peaks form.

In a medium bowl, combine egg yolks, sugar, vanilla, and butter; beat until thick and lemon-colored. Fold into egg whites until blended. Fold in flour. Spread batter in prepared springform pan.

Bake 55 to 60 minutes or until top is well browned and cake springs back when lightly touched. Cool in pan on a wire rack.

Remove pan sides. Cut cake into 3 layers. Sprinkle each layer with 1 tablespoon rum. Spread bottom layer with Chocolate Buttercream, place center layer on top; spread with Chocolate Buttercream. Top with remaining layer. Dust generously with confectioners' sugar. Decorate with chocolate curls, if desired.
---------------------

CHOCOLATE BUTTER CREAM

1/2 cup butter or margarine, softened
1 egg yolk
1 teaspoon vanilla extract
2 tablespoons rum
2 cups confectioners' sugar
2 1-ounce squares unsweetened chocolate, melted

In a medium bowl, combine butter, egg yolk, vanilla, and rum; beat until smooth and well blended. Gradually beat in confectioners' sugar. Add melted chocolate; beat until fluffy.